{"id":440,"date":"2009-09-08T13:28:42","date_gmt":"2009-09-08T20:28:42","guid":{"rendered":"http:\/\/rosemaryandthegoat.com\/?p=440"},"modified":"2019-10-20T08:10:16","modified_gmt":"2019-10-20T15:10:16","slug":"coconut-macaroons","status":"publish","type":"post","link":"https:\/\/rosemaryandthegoat.com\/?p=440","title":{"rendered":"Coconut Macaroons"},"content":{"rendered":"

I’ve been in search of a great macaroon for years.  Recently I tasted the best I have ever had at Katz deli here in Texas.  It was big, moist and a heavenly cloud of coconut.<\/p>\n

\"Macaroon<\/p>\n

The unsweetened coconut is beautiful when it is in large pieces but not nearly sweet enough for a macaroon by itself. So you have to sweeten it with condensed milk. Have you EVER tasted anything with condensed milk that isn’t good? After making this recipe a couple of times I have since mixed the unsweetened (because I like the look) and sweetened coconut.<\/p>\n

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\"Macaroon<\/p>\n

Add the large flake unsweetened coconut at the end so more of it shows in the finished cookie.<\/p>\n

 \"Macaroon<\/p>\n

This is the macaroon that only had the unsweetened coconut. It’s beautiful, but like I said, It isn’t sweet enough by itself for the cookie.<\/p>\n

\"Macaroon1<\/p>\n

 This one I tried dipping the bottom in chocolate and then drizzling chocolate on top. They were very good but if you don’t want chocolate, skip this part.<\/p>\n

\"IMG_2177\"<\/p>\n

The second time I made the cookie, I added beaten, sweetened egg whites to sweeten things up a little.<\/p>\n

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Macaroons<\/h2>\n\t
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Ingredients<\/h3>\n\t\t\t\t
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  • \n\t\t\t\t\t\t\t\t\t\t10<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\toz.<\/span>\n\t\t\t\t\t\t\t\t\t\tbag large flake unsweetened coconut<\/span>\n\t\t\t\t\t\t\t\t\t\tusually in produce or dry bulk section<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\u2013 7 oz. bag sweetened coconut<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t14<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\toz.<\/span>\n\t\t\t\t\t\t\t\t\t\tcan sweetened condensed milk<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tegg whites<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1\/4<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tc.<\/span>\n\t\t\t\t\t\t\t\t\t\tsugar<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tTbsp.<\/span>\n\t\t\t\t\t\t\t\t\t\tflour<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1 1\/2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\ttsp.<\/span>\n\t\t\t\t\t\t\t\t\t\tMexican vanilla<\/span>\n\t\t\t\t\t\t\t\t\t\tI use Madascar<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tpinch<\/span>\n\t\t\t\t\t\t\t\t\t\tof kosher salt<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t<\/ul>\n\t\t<\/div>\n\t \t \t<\/div>\n\t\t\t
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    Instructions<\/h3>\n\t\t\t\t
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    1. \n\t\t\t\t\t\t\t\t\t\t
      Put the two bags of sweetened coconuts in a mixing bowl. Add the sweetened condensed milk, and the vanilla. Mix with a wooden spoon.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    2. \n\t\t\t\t\t\t\t\t\t\t
      Beat the egg whites using electric mixer with whisk attachment until you have stiff peaks. Before you reach the stiff peak stage, start, very slowly adding in the 1\/4 cup of sugar. Fold this mixture into the coconut mixture along with the 1 Tablespoon of flour. Fold in the large flaked unsweetened coconut.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    3. \n\t\t\t\t\t\t\t\t\t\t
      Now this part you can either use your hands or use a very large ice cream scoop. Make mounds of coconut mixture and place onto a cookie sheet that either you have lined with parchment paper or a silpat. I prefer the silpat because I don\u2019t have to keep buying parchment paper.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    4. \n\t\t\t\t\t\t\t\t\t\t
      Bake these at 325\u00b0 for about 20 \u2013 25 minutes or nicely browned. Watch closely and when they start to brown on the bottom and a little on the top they are done. Let cool on rack then either enjoy as they are or dip bottoms in melted chocolate. I drizzled some of these with a little chocolate on top also.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    5. \n\t\t\t\t\t\t\t\t\t\t
      (Note: I keep experimenting with macaroon recipes. If you like the look of the one with the larger flaked coconut, I would use all unsweetened coconut but increase the sugar in the egg whites to 1\/2 cup and still add the whole can of sweetened condensed milk.)<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t<\/ol>\n\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t<\/div>\n<\/div>\n

       <\/strong><\/p>\n

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